I have had this skirt for almost 3 years. I loved it for the first year, and then parts of it started wearing down… the interfacing in the waistline rolled, a button popped off, and it was looking pretty shabby. It has gone back and forth from my “donate” pile to my closet quite a few times.
(Tip: if you are a sewist, HOLD ON TO OLD CLOTHES FOR A FEW WEEKS MINIMUM before donating them. Most clothing that is donated ends up in the landfill- so consider sewing it into something else it give the item a second life.)
Thankfully, my piles of stuff for donation are so much smaller this year. During much of 2017 and 2018, I purchased and cycled out 2-4 items of clothing every other week. Now, 3 months into 2019, I have only purchased 5 items of clothing total. Part of this is due to a contest that I am having with my sister: Who can buy the LEAST number of clothing items in 2019?
But still, I’m getting to the point in my sustainability journey that I want to stop donating and purchasing used clothing constantly. I want to stop wasting my time shopping.
And so, as I pondered my sparse minimalist spring wardrobe, I decided to turn this 1980’s skirt into a modern blouse 🙂
And I love it!! It tucks into some high-waist jeans perfectly. 🙂 I made the pattern from a t-shirt, and just left off the sleeves- though I think sleeves would have looked cool too if I had had enough fabric to make them. I used leftover bias binding for the arm holes and neck hole, and spend less than an hour at the sewing machine!
Once I had finished making a beautiful blouse, I needed nourishment…time for some breakfast mac & cheese! 😀
Now, I’m not actually one for recipes. I hardly EVER use them, and if I do…they turn out poorly XD Haha. So I mostly just wing-it.
This “cheesy” vegan pasta dish has evolved in the many times that I have made it. It had to- I was addicted to Kraft mac&cheese until September of 2017 when I first watched What the Health. I ditched Kraft immediately after that and sought out plant-based alternatives. Sometimes I make it with a base of boiled potatoes, or sweet potatoes, but the best one is this one with a base of cashew cream.
Instead of having to think about soaking the cashews overnight, I simply microwave some water in a glass bowl for 2 minutes and then plop the cashews in that for the 15 minutes or so that I’m getting gluten-free pasta ready.
(Note: I use gluten-free pasta because, although I have never had an adverse reaction to gluten, I have noticed that organic gluten-free pasta is more widely available than organic wheat pasta where I tend to shop. Whole-wheat has some decent nutrients, but I’ll always choose an organic option whenever I can. Down with Monsato/Roundup.)
Once my pasta has fully cooked, I can assume that my cashews are soft enough to throw into the Magic Bullet. I add a splash of plant milk, and these magic ingredients:
- nutritional yeast
- cayenne pepper
- black pepper
- vegetable bouillon
After blending in the magic bullet for about a minute, the “cheese” sauce is all done :3
I like to pair this dish with a peas&carrots veggie burger from Aldi, some boiled spinach, or just some fresh fruit. All that there is left to do is stream The Phantom Menace while I enjoy a delicious meal and take a noon nap listening to the sounds of lightsabers clashing ❤
what is your favorite way to make plant-based comfort food? 🙂
Thanks for visiting my blog today! I’m new to selling on Etsy, but I have written a pattern for a great pair of crochet socks. I hope you’ll check it out and support me 🙂